Submitted by Gordon Vivace
About the cook: A professional chef, but enough about me.
About the dish: Incredibly rich and gooey. If you like fudge brownies over cake brownies, this will be your new favorite.
National Origin: Italian
Estimated Time: 1 to 2 Hours
4 oz semi-sweet baking chocolate
1 cup cocoa power
3 cups sugar
1 cup Nutella®
1/4 cup Frangelico®
1 cup flour
1/2 pound butter
6 oz chocolate chips
In a pan on low heat, melt the butter and baking chocolate together, stirring regularly and being sure not to let it simmer. Add the cocoa powder and Nutella® and stir until smooth, then take the mixture off the heat.
In a large bowl, whisk the eggs, sugar and Frangelico® together until slightly foamy.
Slowly pour the chocolate mixture into the egg mix, whisking quickly to keep the chocolate from cooking the eggs. When smooth, incorporate the flour without beating it to keep the brownies from becoming tough. Just mix until consistent.
Pour the batter into a 9 X 13 greased pan, or separate pans where you get at least one inch of batter and at least one inch of clearance between the batter and the top of the pan. Top evenly with the chocolate chips and bake at 375 for 45 minutes to 1 hour (less for smaller pans) or until a light crust has formed on the top.
These must cool completely so they fall and solidify or you’ll have a heck of a time getting them out of the pan. They’re gooey enough that you can do the toothpick test, but if the toothpick is totally clean then they’re probably overcooked. Puffed up with an obvious crust formed on the top after about 45 minutes usually means everything went perfectly. These will take on a really nice fudge texture if left in the fridge and they do not suffer from warming up later. They’re great cold or warm depending on the texture preference you decide.